CEN/TR 15645-1:2008

Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour

This Technical Report specifies a written protocol to prepare calibration samples for assessment of odour released by a paper or board sample, and how to train the panel in the use of these calibration samples.
The general outline of the testing procedure consists of sensory assessment of the odour samples without formal training by a selected panel, followed by training of the panel, and finally sensory assessment of the odour samples after training by the same sensory panel.

Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Kalibrierung der Geruchsprüfung - Teil 1: Geruch und Aroma

Papiers et cartons destinés en entrer en contact avec les denrées alimentaires - Étalonnage de l'essai olfactif - Partie 1 : Odeur

Le présent Rapport technique spécifie un protocole écrit de préparation des échantillons d'étalonnage en vue de l’évaluation de l’odeur des échantillons de papier et de carton, il spécifie également une méthode d’entraînement à l’utilisation de ces échantillons d'étalonnage par le jury d’analyse sensorielle.
De manière générale, le mode opératoire d’essai se décompose comme suit : une analyse sensorielle des échantillons olfactifs, sans entraînement formel préalable du jury d’analyse sensorielle, suivie d’un entraînement du jury et finalement une analyse sensorielle des échantillons olfactifs par le jury préalablement entraîné.

Papir, karton in lepenka v neposrednem stiku z živili - Umerjanje za preskus vonja - 1. del: Vonj

General Information

• Status: Published
• Publication Date: 22-Jan-2008
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• ICS: 85.060 - Paper and board
• Technical Committee: CEN/TC 172 - Pulp, paper and board
• Drafting Committee: CEN/TC 172 - Pulp, paper and board
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Completion Date: 30-May-2011
• Ref Project: SIST-TP CEN/TR 15645-1:2008 - Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour

Standards Content (Sample)

SLOVENSKI STANDARD
01-april-2008
Papir, karton in lepenka v neposrednem stiku z živili - Umerjanje za preskus vonja
- 1. del: Vonj
Paper and board intended to come into contact with foodstuffs - Calibration of the odour
test - Part 1: Odour
Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Kalibrierung der
Geruchsprüfung - Teil 1: Geruch und Aroma
Papiers et cartons destinés en entrer en contact avec les denrées alimentaires -
Etalonnage de l'essai de flaveur atypique - Partie 1: Odeur
Ta slovenski standard je istoveten z: CEN/TR 15645-1:2008
ICS:
67.250
85.060
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

TECHNICAL REPORT
CEN/TR 15645-1
RAPPORT TECHNIQUE
TECHNISCHER BERICHT
January 2008
ICS 67.250; 85.060
English Version
Paper and board intended to come into contact with foodstuffs -
Calibration of the odour test - Part 1: Odour
Papiers et cartons destinés en entrer en contact avec les Papier und Pappe vorgesehen für den Kontakt mit
denrées alimentaires - Etalonnage de l'essai de flaveur Lebensmitteln - Kalibrierung der Geschmacksprüfung - Teil
atypique - Partie 1: Odeur 1: Geruch und Aroma
This Technical Report was approved by CEN on 13 August 2007. It has been drawn up by the Technical Committee CEN/TC 172.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2008 CEN All rights of exploitation in any form and by any means reserved Ref. No. CEN/TR 15645-1:2008: E
worldwide for CEN national Members.

Contents Page
Foreword.4
Introduction .5
1 Scope .6
2 Normative references .6
3 Terms and definitions .6
4 Principle.7
5 Materials and reagents.8
5.1 General.8
5.2 Base paper.8
5.3 Spiking compound.8
5.4 Solvent .8
6 Equipment .8
6.1 General.8
6.2 Micro-syringes .8
6.3 Glass flasks .8
6.4 Aluminium foil.9
7 Preparation of calibration samples.9
7.1 General.9
7.2 Preparation of the spiking solutions .9
7.2.1 General.9
7.2.2 Stock solution K (800 mg/l).9
7.2.3 Solution K 2 (40 mg/l) .10

7.2.4 Spiking solutions.10
7.3 Preparation of calibration samples.10
8 Sensory tests .11
8.1 General test conditions.11
8.2 Sensory panel .11
8.3 Sample presentation .11
8.4 Sensory evaluation of odour .11
9 Test procedure for sensory panel.12
9.1 General.12
9.2 First step: Assessment before training.12
9.3 Second step: Training of the panel.13
9.4 Third step: Assessment after training.14
10 Data collection and reporting.15
10.1 General.15
10.2 Data Format .15
11 Data analysis.15
Annex A (informative) Experimental design for sample evaluation before training (Rep 1) .16
Annex B (informative) Experimental design for sample evaluation before training (Rep 2) .17
Annex C (informative) Example of evaluation form for use during assessments (first step and
third step) .18
Annex D (informative) Example of evaluation form for use during training (second step).19
Annex E (informative) Experimental design for sample evaluation after training (Rep 1) .20
Annex F (informative) Experimental design for sample evaluation after training (Rep 2) .21
Annex G (informative) Example of data entry sheets for the first step .22
Annex H (informative) Example of data entry sheets for the third step .26
Annex I (informative) Mood’s median test.30
Annex J (informative) Tukey's Quick (Pocket) Test .33
Bibliography.34

Foreword
This document (CEN/TR 15645-1:2008) has been prepared by Technical Committee CEN/TC 172 “Pulp,
paper and board”, the secretariat of which is held by DIN.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
Introduction
Paper and board, intended to be in contact with food, may have characteristic odour that can migrate via the
airspace to the food packed in it. The purpose of testing the odour of paper and board is to establish whether
the material to be tested possesses an inherent odour when kept at room temperature.
In order to gain reliable results from the sensory evaluation, the performance of a sensory panel assessing the
odour of paper and board needs to be validated. This can be implemented through a training procedure by
using spiked calibration samples prepared according to the given instructions.
This document consists of:
 protocol to prepare the calibration samples (spiked paper) for sensory evaluation of odour;
 description of the training procedure for a sensory panel in the use of the calibration samples;
 instructions for sensory evaluation of calibration samples before and after training.
This guide is meant to be used in connection with the European Standard EN 1230-1. The guidance given in
this document is only a recommendation. Please note that the calibration samples, the preparation of which is
described, can be also applied in other ways than described in this document.
This guide has been devised and collaboratively tested in the context of the EU research project
CALIBSENSORY (Growth programme, Measurement and Testing activity, GRD2-2000-30015) and it is the
sole responsibility of its authors. It does in no way represent the views of the Commission or its services.
Published results of the project are available at http://www1.kcl.fi/euproj/calib.html .
1 Scope
This Technical Report specifies a written protocol to prepare calibration samples for assessment of odour
released by a paper or board sample, and how to train the panel in the use of these calibration samples.
The general outline of the testing procedure consists of sensory assessment of the odour samples without
formal training by a selected panel, followed by training of the panel, and finally sensory assessment of the
odour samples after training by the same sensory panel.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 5496, Sensory analysis — Methodology — Initiation and training of assessors in the detection and
recognition of odours
ISO 6658, Sensory analysis — Methodology — General guidance
ISO 8586-1, Sensory analysis — General guidance for the selection, training and monitoring of assessors —
Part 1: Selected assessors
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
assessor
any person taking part in a sensory test
[see ISO 5492:1992]
3.2
base paper
paper that has minimal number of sensory properties
3.3
calibration procedure
protocol of calibration samples and written instructions to train selected assessors with calibration samples i.e.
calibrate the panel
3.4
calibration sample
base paper that is spiked with spiking compounds at a certain concentration
3.5
control sample
a hidden reference sample served blind coded to the assessors among the calibration samples, and prepared
according to the procedure of the calibration samples but without the spiking compound
3.6
odour
organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances
[ISO 5492:1992]
3.7
multicomparison test
test where the assessor is asked to give a rating of the intensity of the difference in taste or odour between
test portions for analysis and a known reference sample
3.8
reference sample
calibration sample without any spiking compound
NOTE This is presented to the assessors labelled as "Reference" and served to the assessors before the calibration
samples.
3.9
selected assessor
assessor chosen for his/her ability to perform a sensory test
[see ISO 5492:1992]
3.10
spiking compound
a volatile chemical compound having a specific odour
NOTE In this case hexanal is the selected spiking compound.
3.11
spiking method
a method for spiking the base paper with spiking compounds
4 Principle
A training process validation for a sensory panel has to be conducted with freshly made calibration samples,
prepared by spiking an odourless base paper with different concentrations of hexanal. The panel performance
in evaluating the odour intensity of hexanal is determined
...